Ribbon of Cherry Cheesecake
Source of Recipe
Aunt Saunny
1 cup slivered almonds, chopped
1 cup graham cracker crumbs
1/3 cup butter or margarine, melted
1 (21-ounce) can cherry pie filling
3/4 cup plus 2 tablespoons granulated sugar, divided
2 Tbs cornstarch
1/2 tsp almond extract
4 (8-ounce) packages cream cheese, softened
3 Tbs amaretto liqueur
1 Tbs lemon juice
1 tsp vanilla extract
3 eggs, slightly beaten
1 Combine almonds, graham cracker crumbs and butter in a medium bowl; mix well. Press crumb mixture evenly over the bottom and two inches up the sides of a 10-inch springform pan. Set aside.
2 Puree cherry pie filling in an electric blender or food processor until smooth. Pour pureed cherry pie filling into a medium saucepan. Combine 2 tablespoons granulated sugar and cornstarch; stir into cherry pie filling. Cook, stirring constantly, over low heat until mixture is thick and bubbly. Remove from heat. Stir in almond extract. Set aside to cool.
3 Put cream cheese, remaining 3/4 cup sugar, amaretto, lemon juice and vanilla in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until well mixed. Add eggs all at once; beat on low just until mixed.
4 To assemble the cheesecake, pour one-third of the cream cheese mixture into prepared crust. Top with about 1/3 cup cherry puree. Swirl cherry mixture into cream cheese mixture, using a knife or spatula. Repeat layers twice, ending with cherry puree. Reserve remaining puree.
5 Bake in a preheated 350-degree oven 60 to 65 minutes, or until the center appears nearly set when gently shaken. Let cool on a wire rack. Refrigerate until ready to serve. To serve, spoon a generous tablespoon of puree on individual serving plates. Cut cheesecake into wedges and place on top of puree. Refrigerate leftovers.
Servings: 16
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